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About M & A

M- I am 23, recent graduate from a SUNY college. Recently relocated to CNY with my boyfriend/best friend to start my career in pr & marketing. I love being outside as much as I possible can. I love farmers markets, DIY projects, yoga and vegetarian cooking!
A- I am a 24 year old blonde with plenty of ambition! Two years ago I relocated to Central NY to start my life with my boyfriend - who I happened to meet on vacation (yes that happens in real life!) I recently I began a journey towards health and fitness, and I am finding it gets easier every day! I grew up in Massachusetts and am a New England girl at heart, but enjoying my twenties as a New Yorker!
Contact us at:
daytodaywithmanda (at) gmail (dot) com

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What’s Up Wednesday: Easy Mid-week recipe

Good morning! This week has been hectic, COLD, and snowy.. and all I have wanted is a warm cup of soup and a cozy blanket. So if you have a crazy week and need a quick, easy, and healthy recipe I have the one for you! Below is a great take on corn chowder in under an hour. Soups usually take hours, but this one is a nice stand in when you have less time during the week to make a healthy meal. The prep is what takes the most time in this recipe, so you may need to devote a small amount of time ahead of when you want to eat to make this soup.

Ingredients:

1 tbsp olive oil

2 cups of corn kernels (if frozen defrost under hot running water)

1 small onion – diced

4 slices of turkey bacon – chopped

1 tbsp flour

2 large baking potatoes (peeled and cubed)

32 oz chicken broth

1 cup skim milk

4 oz of reduced-fat cream cheese

salt and pepper to taste

Instructions:

Heat a large pot over medium heat. Add the oil. When the oil is hot, add the onions and bacon.

Cook 5 to 6 mins until the onions are soft, but not caramelized. Add the flour and cook an additional 2-3 minutes stirring continuously until the flour coats the onion and starts to stick to the pan. Add the potatoes, half the corn, and the broth. Bring to a boil. Cover and simmer 15-20 minutes until the potatoes are tender. Add the skim milk and cream cheese and mix until blended. Add the remaining corn and salt and pepper to taste!

*If you prefer, after adding the skim milk and cream cheese you can blend the soup in a food processor or with a stick blender.